CN112741265A - 一种燕麦全粉面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种燕麦全粉面条及其制备方法,属于全谷物食品加工领域。本发明方法结合燕麦微脱皮及挤压复合技术,生产燕麦全粉预熟面条新产品,适量复配高蛋白豆粉,提高了产品的蛋白营养效价,解决了燕麦全粉预熟面条的不耐煮、发粘、断条、混汤等技术难题。生产过程不使用任何添加剂,产品充分保留了燕麦原料中富含的功能营养成分,既可水煮热食亦可免煮凉拌,口感爽滑、风味醇厚,食用方便,餐后血糖生成指数低,效果优于传统燕麦面条。
Description
技术领域
本发明涉及全谷物食品加工加工技术领域,更具体的说是涉及一种燕麦全粉面条及其制备方法。
背景技术
燕麦富含多种功能营养成分,是传统的功能性谷物食材。美国食品药品管理局(FDA)于1997年发布的燕麦健康声称认为:每天食用相当于3gβ-葡聚糖的燕麦食品,可起到降低血浆总胆固醇,减少罹患心血管疾病的风险。1997年,中国卫生部批准了第一款具有降血脂功效的燕麦片保健食品。随着研究的不断深入,燕麦突出的营养保健功效逐步成为消费者共识。
燕麦发源于中国,至今已有三千多年的栽培利用历史。燕麦富含的蛋白质、不饱和脂肪酸、β-葡聚糖、生物碱、皂苷等功能营养成分,主要分布在燕麦籽粒外表的胚、糊粉层、亚糊粉层中。由于受加工工艺与食用口感所限,燕麦食品通常以脱去麸皮层的燕麦面粉为原料。
面条是日常主食消费中的一个重要类别,传统面条主要以小麦面粉为原料,利用面筋蛋白形成的网络状结构,保证了面条制品的品质和口感。燕麦面粉缺少面筋,通常只能作为配料与小麦粉混合加工面条。已公开的专利CN109717370A、CN106858316A通过使用谷朊粉、食用胶、弱碱、酶制剂、食盐等辅料,以及增加燕麦粉超微粉碎、预糊化、真空和面等技术措施,开发高比例燕麦全粉面条,有效提高了产品的功能营养素含量,但增加弱碱、食盐等辅料的使用与健康消费理念相佐,增加的技术措施对生产成本无益。专利CN101223955B、CN104256364A、CN104171931A则采用挤压蒸煮工艺加工高添加预熟化燕麦面条,在集混料、熟化、成型于一体的加工过程中,物料中的淀粉与脂肪、蛋白质等大分子,在适宜的水分含量与高温、高压条件下形成了特定粘性的凝胶体,利于燕麦面条成型,可少用或不用小麦面粉及其他辅料。但是其以燕麦精粉为主要原料,丢失了燕麦麸皮富含的膳食纤维、β-葡聚糖、蛋白、脂肪以及矿物质等功能营养素,这种燕麦面条不耐蒸煮、发黏、易混汤、营养素流失较严重。
因此,如何提供一种以燕麦为特征原料生产具有燕麦全营养特征的燕麦全粉面条是本领域技术人员亟待解决的问题。
发明内容
有鉴于此,本发明提供了一种充分保留燕麦功能营养成分,谷-豆蛋白互补、不使用小麦粉、食用胶、食盐以及任何化学添加剂,蒸煮性能好、口感爽滑、劲道的燕麦全粉面条加工方法。
为实现上述目的,本发明采用如下技术方案:
首先,本发明提供的一种燕麦全粉面条,包括以下重量份数配比的原料:
燕麦全粉70-95份、杂豆燕麦麸皮粉5-30份。
进一步的,所述燕麦全粉的制备方法为:
将去杂、脱壳、脱芒、洗麦、灭酶、灭虫后的燕麦籽粒脱除5-10μm厚的纤维化外果皮,然后粉碎至60目,即得微脱皮燕麦全粉。
进一步的,所述杂豆燕麦麸皮粉中燕麦麸皮为微脱皮燕麦全粉制备过程中脱除的纤维化外果皮,杂豆粉为绿豆、红豆、黑豆、豌豆、扁豆、鹰嘴豆、大豆、蚕豆、芸豆、豇豆任一种豆粉或者是任意比例的混合豆粉。
进一步的,所述杂豆燕麦麸皮粉的制备方法为:
将燕麦的纤维化外果皮中加入微脱皮前的燕麦籽粒物料重量5-30%的杂豆粉混合拌匀,加入水分调配,得到含水率25-35%的挤压物料,然后采用双螺杆挤压膨化机进行处理,加工温度为160℃,主机螺杆转速为200r/min,挤出物料后经切粒、热风干燥、冷却,然后微粉碎至>120目,即得杂豆燕麦麸皮粉。
优选的,挤压物料含水率为30%,挤出物料微粉碎至180目。
本发明还提供了一种如上技术方案所述的燕麦全粉面条的制备方法,包括以下步骤:
(1)按重量份数称取燕麦全粉和杂豆燕麦麸皮粉后混匀,加水调和至含水率35-45%;
(2)将步骤(1)制得的混合物料置于单螺杆两级挤压预熟面条机中加工成型并调整湿度,得到初产物,并调整湿度;
(3)将步骤(2)制得的初产物低温老化3-10h即得燕麦全粉面条。
优选的,步骤(1)中所述的含水率为40%。
优选的,步骤(2)中所述单螺杆两级挤压预熟面条机加工成型条件为:一级挤压温度140℃,螺杆转速700r/min;二级挤压温度50℃,螺杆转速700r/min。
优选的,步骤(2)中所述的调整湿度为调整至含水率30%。
优选的,步骤(3)中的低温老化环境温度-15-20℃,相对湿度≥80%。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种燕麦全粉面条及其制备方法,具有如下有益效果:
1)本发明利用燕麦籽粒纤维化外果皮与适量豆粉挤压膨化处理,在高温去除豆粉毒素和豆腥味的同时,亦可使燕麦麸皮的长链纤维部分降解,改变其轫性密实结构,有效解决了燕麦麸皮微粉的低成本加工难题;
2)本发明以燕麦全粉为主要原料进行挤压蒸煮面条加工,不仅完整保留了燕麦的全营养素,提高了资源利用率,在高温高压及高剪切力作用下,燕麦丰富的膳食纤维与淀粉、蛋白、脂肪等组分亦可形成有机聚合体,可有效延缓餐后淀粉消化、降低血糖指数,显著改善产品的蒸煮特性,爽滑口感以及浑汤、断条等问题;
3)本发明面条成型后的老化处理工艺,可进一步提高面条耐煮性、降低蒸煮损失率,改善产品爽滑劲道口感;
4)本发明方法不使用小麦粉、谷朊粉、食用胶、食盐以及食用碱、增筋剂等传统杂粮面条不可或缺的添加辅料,而适量调配的杂豆粉,互补了物料中限制性氨基酸短板,有效提高了产品的营养效价。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1附图为本发明提供的一种燕麦全粉面条的制备方法的流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
(1)将燕麦籽粒原料经常规方法清理、去杂、脱壳、脱芒、洗麦等处理;
(2)将清理后的燕麦籽粒经180℃过热蒸汽处理3min,灭酶、灭虫处理,冷却备用;
(3)将灭酶、灭虫后的燕麦籽粒适量润麦,经通用型谷物刷皮机脱去籽粒外层5-10μm厚的纤维化皮层,分离收集微脱皮的籽粒物料经通用型粉碎机粉碎至60目得到微脱皮燕麦全粉备用,另收集麸皮备用;
(4)取步骤(3)收集的麸皮,加入相当于燕麦物料总量5%的绿豆粉,混合均匀,调配至含水率25%,采用双螺杆挤压膨化机进行处理,加工温度为160℃,主机螺杆转速为200r/min,挤出物料经切粒、干燥、冷却后微粉碎至120目备用;
(5)将步骤(3)得到的微脱皮燕麦全粉和步骤(4)得到的绿豆燕麦麸皮粉混合均匀,加水调配至含水率45%,搅拌成面絮后平衡30min备用;
(6)将步骤(5)得到的面絮送入单螺杆两级挤压蒸煮机进行燕麦全粉面条加工,设备参数为一级挤压温度140℃,螺杆转速700r/min;二级挤压成型温度50℃,螺杆转速700r/min,挤压成型的面条挂杆,调整至含水率30%后送入老化间处理;
(7)在-15℃、相对湿度≥80%的条件下冷冻老化处理3h后出料;
(8)将步骤(7)老化处理后的面条采用常规方式干燥,含水率≤12%后按照设定规格切条、包装即可。
实施例2
步骤(1)-(3)与实施例1相同,其余步骤具体为:
(4)取步骤(3)收集的麸皮,加入相当于燕麦物料总量15%的红豆粉,混合均匀,调配至含水率25%,采用双螺杆挤压膨化机进行处理,加工温度为160℃,主机螺杆转速为200r/min,挤压物料切粒、干燥、冷却后微粉碎至150目得到备用;
(5)将步骤(3)得到的微脱皮燕麦全粉和步骤(4)得到的红豆燕麦麸皮粉混合均匀,加水调配至含水率40%,搅拌成面絮后平衡30min备用;
(6)将步骤(5)得到的面絮送入单螺杆两级挤压蒸煮机进行燕麦全粉面条加工,设备参数为一级挤压温度140℃,螺杆转速700r/min;二级挤压成型温度50℃,螺杆转速700r/min,挤压成型的面条挂杆,调整至含水率30%后送入老化间处理;
(7)在10℃、相对湿度≥80%的条件下老化处理7h后出料;
(8)将步骤(7)老化处理后的面条采用常规方式干燥,含水率≤12%后按照设定规格切条、包装即可。
实施例3
步骤(1)-(3)与实施例1相同,其余步骤具体为:
(4)取步骤(3)收集的麸皮,加入相当于燕麦物料总量30%的豌豆粉,混合均匀,调配至含水率25%,采用双螺杆挤压膨化机进行处理,加工温度为160℃,主机螺杆转速为200r/min,挤压物料切粒、干燥、冷却后微粉碎至150目备用;
(5)将步骤(3)得到的微脱皮燕麦全粉和步骤(4)得到的豌豆燕麦麸皮粉混合均匀,加水调配至含水率35%,搅拌成面絮后平衡30min备用;
(6)将步骤(5)得到的面絮送入单螺杆两级挤压蒸煮机进行燕麦全粉面条加工,设备参数为一级挤压温度140℃,螺杆转速700r/min;二级挤压成型温度50℃,螺杆转速700r/min,挤压成型的面条挂杆,调整至含水率30%后送入老化间处理;
(7)在20℃、相对湿度≥80%的条件下老化处理10h后出料;
(8)将步骤(7)老化处理后的面条采用常规方式干燥,含水率≤12%后按照设定规格切条、包装即可。
上述实施例1-3中的豆粉还可以替换成绿豆、红豆、黑豆、豌豆、扁豆、鹰嘴豆、大豆、蚕豆、芸豆、豇豆等任一种豆粉或者是任意比例的混合豆粉。
试验例
燕麦全粉面条理化指标及蒸煮特性测试
一、理化指标
取实施例2制备的燕麦全粉面条与燕麦籽粒原料进行主要理化指标检测,其中水分、蛋白质、脂肪测定采用GB5009-2016指定方法,碳水化合物测定采用GB/Z21922-2008指定方法,总膳食纤维含量测定采用GB5009-2014指定方法,β-葡聚糖含量检测方法采用NY/T2006-2011指定方法测定,结果如下表所示:
表1.燕麦籽粒原料与燕麦全粉面条样品中必需氨基酸含量及氨基酸评分
二、氨基酸评分
采用GB5009.124-2016指定方法对实施例2制备的燕麦全粉面条与燕麦籽粒原料进行必需氨基酸测定,参照FAO/WHO标准模式进行氨基酸评分结果如表2所示:
表2.燕麦原料与燕麦全粉面条样品中必需氨基酸含量及氨基酸评分
表中:EAA--必需氨基酸
TEAA--必需氨基酸总量;
EAA/N--样品中单位蛋白质的EAA含量;
AAS--相对于FAO/WHO(1973)氨基酸标准模式的氨基酸评分。
根据表2结果所示,参比FAO/WHO(1973)推荐氨基酸标准模式,赖氨酸为燕麦原料中的第一限制氨基酸组分,经与15%红豆粉复配加工后,燕麦全粉面条的赖氨酸含量提高了18.6%,氨基酸评分提高了14.4%。
三、蒸煮特性
取实施例2加工的燕麦全粉面条进行蒸煮特性检测,结果如下表所示:
3.1)最短煮面时间:
将面条样品截取为5cm长度,取适量样品,放入500mL沸水中煮沸1min后关火浸泡,每隔1min取样,用两块平板玻璃夹压面条,记录面条白心消失的时间,即为最短煮面时间。试验重复三次,取平均值,本方法制备的燕麦全粉样品最短煮面时间为7min。
3.2)溶出损失率:
将面条样品截取为5cm长度,准确称取10.00g,放入200mL沸水中煮沸1min后关火浸泡7min,取出面条用100mL冷水冲洗,合并煮面水及冲洗水于高型硬质玻璃烧杯中,在105℃烘箱中蒸干,残渣烘至恒重,根据残渣重量与复水前样品干基重量计算溶出损失率。试验重复三次,取平均值,本方法制备的燕麦全粉面条样品溶出损失率为9.10%。
3.3)吸水率:
将面条样品截取为5cm长度,准确称取10.00g,放入200mL沸水中煮沸1min后关火浸泡7min,取出面条用100mL冷水冲洗后,沥水5min称重,相对于复水前样品干基重量计算吸水率。试验重复三次,取平均值,本方法制备的燕麦全粉面条样品吸水率为137%。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种燕麦全粉面条,其特征在于,包括以下重量份数配比的原料:
燕麦全粉70-95份、杂豆燕麦麸皮粉5-30份。
2.根据权利要求1所述的一种燕麦全粉面条,其特征在于,所述燕麦全粉的制备方法为:
将去杂、脱壳、脱芒、洗麦、灭酶、灭虫后的燕麦籽粒脱除5-10μm厚的纤维化外果皮,然后粉碎至60目,即得微脱皮的燕麦全粉。
3.根据权利要求2所述的一种燕麦全粉面条,其特征在于,所述杂豆燕麦麸皮粉中燕麦麸皮为燕麦全粉制备过程中脱除的纤维化外果皮,杂豆粉为绿豆、红豆、黑豆、豌豆、扁豆、鹰嘴豆、大豆、蚕豆、芸豆、豇豆任一种豆粉或者是任意比例的混合豆粉。
4.根据权利要求3所述的一种燕麦全粉面条,其特征在于,所述杂豆燕麦麸皮粉的制备方法为:
将燕麦的纤维化外果皮中加入微脱皮前的燕麦籽粒物料重量5-30%的杂豆粉混合拌匀,加入水分调配,得到含水率25-35%的挤压物料,然后采用双螺杆挤压膨化机进行处理,加工温度为160℃,主机螺杆转速为200r/min,挤出物料后经切粒、热风干燥、冷却,然后微粉碎至>120目,即得杂豆燕麦麸皮粉。
5.根据权利要求4所述的一种燕麦全粉面条,其特征在于,所述挤压物料含水率为30%,挤出物料微粉碎至180目。
6.一种权利要求1-5任一项所述的燕麦全粉面条的制备方法,其特征在于,包括以下步骤:
(1)按重量份数称取燕麦全粉和杂豆燕麦麸皮粉后混匀,加水调和至含水率35-45%;
(2)将步骤(1)制得的混合物料置于单螺杆两级挤压预熟面条机中加工成型并调整湿度,得到初产物,并调整湿度;
(3)将步骤(2)制得的初产物低温老化3-10h即得燕麦全粉面条。
7.据权利要求6所述的一种燕麦全粉面条的制备方法,其特征在于,步骤(1)中所述的含水率为40%。
8.据权利要求6所述的一种燕麦全粉面条的制备方法,其特征在于,步骤(2)中所述单螺杆两级挤压预熟面条机加工成型条件为:一级挤压温度140℃,螺杆转速700r/min;二级挤压温度50℃,螺杆转速700r/min。
9.据权利要求6所述的一种燕麦全粉面条的制备方法,其特征在于,步骤(2)中所述的调整湿度为调整至含水率30%。
10.据权利要求6所述的一种燕麦全粉面条的制备方法,其特征在于,步骤(3)中的低温老化环境温度-15-20℃,相对湿度≥80%。
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CN115104699A (zh) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | 一种含海带膳食纤维的免煮面条及其制备方法和应用 |
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